Before I start, this is NOT barbecue pork. That involves 4-6 hours of smoking, which is great but it’s cold out and nobody wants to be outside for half of a day. This is PULLED pork, which is similar. It may not be as smoky or traditional as a barbecued pork shoulder, but it’s easier, faster, cleaner and (as we’ll see later) more versatile.
1 Boston Butt (bone-in pork shoulder), around 3-5 pounds
Dried spices (salt, pepper, cumin, thyme)
1 six oz can tomato paste
1 small to medium yellow onion, minced
3 cloves garlic, minced
Lots of cheap beer (at least 6 tallboys)
Big stock pot
Oversized spatula/tongs/giant fork
1) Heat a few tablespoons of vegetable oil in a large frying pan on HIGH heat. Liberally season the pork shoulder with salt and pepper on all sides, really cake it on. This hunk of pork is enormous and it’s hard to over season it.
2) Sear the meat on all sides for AT LEAST 4 minutes a side. It will look super burned but this is good, it adds flavor.
3) After searing the meat, transfer the pork to the large stockpot. Add a tablespoon each of cumin and thyme, the tomato paste, and the chopped garlic, onion, and jalapeño. Fill the pot with beer until the pork is covered.
4) Turn the heat under the pot to medium low, stir the pot well, and put a lid on it. Set a timer for 5 hours. Walk away. Come back every 20 minutes or so, just to make sure it hasn’t boiled over.
5) After the five hours, use tongs and transfer the pork into a large mixing bowl. It should be falling apart. Get a fork in each hand and just shred it all up.
This stuff is one of the most versatile meat-stuffs on earth. You can put it in a hamburger bun, cover it in bbq sauce, add pickle chips, and have a sandwich. You can put it in a flour tortilla with cabbage, avocado, and pico de gallo/hot sauce and it’s like a Mexican carnitas. A flour tortilla, a handful of cabbage, hoisin sauce, and Sriracha makes something like a Korean bbq taco. A big white hoagie roll, ham, swiss cheese, dill pickles, yellow onion, and mustard makes a Cuban sandwich. There are so many more options, but I’m running short on space.
Valentine’s Day. If there is one holiday that really rewards a young person’s ability to cook, it’s February 14. There is nothing that earns brownie points quite like cooking someone a romantic dinner. So what should we make this week? Coq au vin? Risotto? Both of those are great ideas.
Or, we could do what I’m doing: celebrating UGA baseball’s opening weekend with tailgate food! So with that in mind, let’s make some Chicago style sausage sandwiches.
1 lb. bratwurst (5-6 sausages)
1 package fresh hoagie rolls (Kroger sells them for $2 a pack)
1 yellow onion
1 red and 1 green bell pepper
Cheese slices (I prefer Muenster or Swiss)
Mustard, for serving. Spicy brown or regular yellow.
1) If you have a grill, which hopefully you do because Spring is coming, grill the sausages until they are cooked through. If you don’t, get out a large frying pan, put a tablespoon or so of vegetable oil in it, and turn the heat to medium. Toss in the sausages and cook until brown on all sides, then lower the heat and cook for 5-10 minutes until fully cooked.
2) Preheat the oven to 350 degrees. When it’s preheated, peel open the rolls and put them in the oven for 3-5 minutes, or until slightly toasted. You can do this on a grill by placing the open rolls inside the grill, but as far away from the actual fire as possible.
3) Thinly slice the onion, tomatoes, and peppers into strips and sauté them in a separate pan in a bit of oil. Cook the vegetables until they’re soft and slightly browned. If you have a grill, you can cook these veggies on a cast iron skillet over the fire.
4) When the sausages are done (however you cooked them) slice them in quarters (lengthwise then laterally.) Put two to three on each roll, and lay a slice of cheese over them. Smother in vegetables. Smother that in mustard. Close the roll. If you made this entire recipe at the grill, give yourself a pat on the back.
For maximum Valentine’s Day effect, you should cook these before the game (starts at 4) and bring them to the game wrapped in foil like a ballpark dog. You should also eat this while seated at your tailgate in Foley Field’s parking lot and drinking a beer…because of Valentine’s Day.
There is no universal diet out there that is perfect for all of us. I think that we get hung up on this “one-size-fits-all” view of how we are supposed to take care of ourselves. Sometimes we are told that certain diets such as the Paleo Diet or the Gluten-Free Diet will help us look our best, and that we need to limit certain foods (that we typically enjoy) to make ourselves look healthier. Although those diets do have some benefits, they may not work well for everyone.
We all have different body types that react differently to certain things. And that’s okay!! You just need to figure out what YOUR body needs in order for it to function and perform its best.
Healthy starts from the inside and we need variety in our diet to get the different nutrients required. When I say variety, I don’t mean a variety of one food group. Eating a variety of different carbs like crackers, chips, pretzels, and popcorn throughout the day wouldn’t be the best choice. But consuming them in moderation is acceptable. I try eating 5 small meals throughout the day that have all the different food groups.
I usually carry fruit and nuts such as raspberries and unsalted cashews. I have a huge sweet tooth and snaking on a bag of berries throughout the day satisfies that craving. Also celery and peanut butter is one of my favorite things to eat because celery contains a lot of fiber with helps with digestion and makes you feel fuller longer, which helps with weight loss. Even whole grain pretzels and cheese is better choice than a bag of Cheetos.
Spending money and time preparing the food you eat is gonna be worth it in the long run. When you choose to eat healthy your investing in yourself. We’ve been given these bodies to carry us through life, so why not fill it with foods that will only nourish it?
You drank too much again, just admit it. It’s the weekend and you’re in college, it’s cool. But now you have class and you feel like you may die. You need water, medicine and FOOD. But hey, don’t go to Chick-fil-A like every other sheep-person in town! You should make migas! It’s good, easy, cheap and filled with enough grease and protein to get your day started after a night of boozin’. This recipe makes 2 servings.
A Frying Pan
1/2 yellow onion
2 cloves of garlic
1 Mexican chorizo sausage. Avoid Spanish chorizo here, which is similar to salami
1 large handful of crumbled corn chips, tortilla or fritos are best. Migas, by the way, is (I’m told) Spanish for “crumbs. The original recipe called for stale tortillas. So any old, stale, crushed up chips you may have laying around will do.
1 pinch cumin, salt, oregano, and black pepper
Michelada (surprise second recipe!)
Rim one pint glass in a mix of kosher salt and cayenne pepper, and pour one chilled beer into it. Mexican beer is good in this, but so is Coors or whatever else you have. Add the juice from one half lime, as well as a few dashes of Worcestershire and Tabasco. Just…trust me. It’s good, and will help take the edge off the worst of your “symptoms.” Happy Friday.